School of Hotel, Restaurant and Tourism ManagementDaren's Recipe
Daren Bloomquist is a faculty member in the School of HRTM. Today he is sharing his favorite recipe for dinner rolls.
I learned to make these using a step-by-step video from Vito Iacopelli.
I have learned how to make many things from watching Vito Iacopelli. Make sure to use good yeast! The pictures of this post are from when I made these rolls over Easter weekend. That batch was amazing! The batch I made when I made the video did not turn out as well because the yeast may have been bad or it could have been the fact that I used a KitchenAid mixer instead of doing it by hand. Needless to say I will make this recipe in the future by hand only.
This bun recipe can be used for hamburgers if you make 6 balls of dough or as rolls if you make 10 balls of dough. This recipe is made by hand and requires a bit of strength for the last half of the kneading process.
Large metal or plastic mixing bowl with wide top opening
Large bowl to hold flour
Small bowls to hold other ingredients
1 glass measuring cup to hold the water
Fork to mix egg yolk and milk for the egg wash
Pastry brush to spread egg wash over the dough balls
1/2 sheet pan or two cookie trays
Parchment paper (parchment paper can be used over again numerous times)
450g flour (all-purpose flour is okay. 00 flour will be best.)
007g dry yeast (make sure your yeast is fresh and is stored in the freezer or refrigerator)
180g water room temperature (1g = 1ml) Use scale for water, too.
030g butter softened
Sesame seeds (light only or light and dark)
Egg wash = 1 egg yolk and 1t or 2t milk
- Combine flour, yeast and sugar in large bowl. Blend into flour with a whisk.
- Add butter and 1 egg to blended flour mixture
- Add water into large mixing bowl
- Combine flour mix into water
- Mix by hand for 5 minutes (Wash hands before hand)
- Add salt to dough
- Knead salt into the dough
- Move from large mixing bowl to clean counter top
- Knead for 15 minutes. See the YouTube video for kneading technique
- Add small amount of olive oil to large glass bowl and wipe oil across bottom and sides of the glass bowl.
- Add dough ball to greased bowl. Cover with dry towel.
- Rest cover dough ball for 2 hours at room temperature
- Remove from the bowl
- Place in front of you on the counter. Counter does not need to be floured. Form dough into a roll and place it horizontally in front of you.
- Fold/roll the edge of the dough closest to you toward the middle. Keep rolling until it reaches the opposite side of the dough roll. (This removes air from the dough)
- Starting with your hands in the middle roll the dough out to the left and right so it looks like a long skinny log.
- Cut dough into even portions and use the scale to make sure they are all the same mass (the final count will be 6 for large buns 130g ea. or 10 for smaller buns 77g ea.)
- Make each portion into a ball by folding outside corners underneath the dough ball. (See video for ball rolling instructions)
- Evenly space all dough balls on parchment paper using 1 or 2 trays
- Cover with dry towel and let rest for 1 hour.
- After 1 hour of rest make your egg wash and use pastry brush to spread egg wash over most if not all exterior surface of each dough ball.
- Sprinkle sesame seeds over top of each roll.
- Place in 390 degree pre-heated oven
- Cook for 15 minutes
- Remove from oven and place on cooling rack.